Calcium Citrate

Chemical Name: Calcium Citrate

Formula: Ca3 (C6H5O7)2.4H2O

Molecular Weight: 570.50

Properties: white powder, odourless, slightly deliquescence, difficultly soluble in water(0.095g/100ml 25ÿ?, almost insoluble in ethanol. when heated to 100ÿ? It may lose crystal water, when heated to 120ÿ? the crystal will lose water completely.

Specifications(USP-23):
APPEARANCE: WHITE CRYSTALS POWDER
CONTENT,%: 97.5-100.5
ARSENIC, % 0.0003MAX
FLUORIDE, % 0.003MAX
LEAD, % 0.0001MAX
HEAVY METALS(AS Pb),%
0.002MAX
LOSS ON DRYING, % 10.0-13.3
ACID INSOLUBLE SUBSTANCE, %0.2MAX

Uses: chelate¡«buffer¡«coagulant, calcareous intensified agent. According to GB1980-94, it can be used in soy products, according to the stipulations of FAO/WHO(1984)¡«its uses and limitation are low powered concentrated milk, sweet condensed milk, thin cream, used separately 2g/kg, used together with other stabilizing agents 3g/kg(no water). Milk powder, cream powder 5g/kg, melting cheese 40g/kg. As intensified agent of jam and pectin, tomato tin, cooler and caseinate, its calcium content in theory is 21.07%. It can be used in flour, cookie, Japanese fermented soya-bean milk.

Packing: 25kgs net paper or plastic woven bags.

Storage and Transport: it should be stored in a dry¡«ventilative and clear warehouse. Kept away from moisture and hot, furthermore, it should be stored separately from poisonous substances.